Jalapeno Lime Hummus without Tahini

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I used to believe I wasn’t crazy about hummus.  I later found out I was crazy about hummus.  It was the tahini I wasn’t crazy about.

So here is the recipe I am crazy for.

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Jalapeno Lime Hummus without Tahini

1-  15 oz Can Chickpea drain and rinse
1 clove garlic
Squirt olive oil spray
1/2 lime juice and zest
1 teaspoon cumin
1/2 teaspoon salt
Small handful cilantro
1 to 2 tablespoons jarred jalapeno
Water to desired consistency

Put all but water in a food processor. Add water to desired consistency while you process until smooth. Serve with vegetables or chips for dipping.

Trash or Something to be Desired

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I am a sucker for any repurposing.  I am not vegan so I can’t use that as an excuse.

Anyway I kept seeing chickpea liquid being whipped into meringue instead of fodder for the waste bin.

I wanted to try it with cocoa and see if it tasted like a pudding. I added 3 teaspoon of cocoa and 1/4 cup powdered sugar with a little Cream of Tatar. Armed with my trusty hand mixer I was about to give up. After about 15 minutes this is what I had.

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I slung that stuff into some martini glasses. Ha!

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After about an hour in the refrigerator it had deflated a little bit.

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I have to admit it didn’t taste like pudding. More like a chocolate meringue with a touch of heartburn.  Yes, I got heartburn from the stuff. Pudding would never do that to me.

Trash or something to be desired?
I guess it depends on individual preferences.

Pad Thai Cucumber Salad

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I used cucumber,  carrots, radishes, green peppers. You can use whatever you have available.  Zucchini and onion would be nice.

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Pad Thai Cucumber Salad

Cut cucumber and assorted vegetable into “noodles” using a mandoline

Whatever won’t mandolin well, like green peppers, dice fine.

Just slather on dressing and serve.

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Ingredients
1 large cucumber, mandolin
1  large carrot, mandolin
1/4 green bell pepper, chopped fine
4 radishes, chopped fine

Dressing
Juice of 1/2 lime and the zest
3 tbsp Soy sauce
1 tbsp Sriracha sauce
1 tbsp honey
1 clove of garlic, pressed
2 tbsp fresh cilantro chopped fine

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A pic of my herb bed cilantro. I LOVE that stuff.

Summer Squash Ratatouille

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I’m trying again. Trying to grow eggplant.

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I have yet to be successful so I have to improvise if I have one of my favorite dishes, ratatouille. This is a throw together with no real measuring. Just layer with plenty of garlic and basil.

I always freeze enough summer squash for months of this dish, so that is what I use.

I freeze the blanched slices of summer squash about 3/4 to 1 inch thick. I’m also using frozen basil here.

I start off by spraying a low rimmed casserole dish with olive oil and then layer onions, green peppers, basil, sea salt and garlic. I top that with my frozen pieces of summer squash and mozzarella cheese.

Another spray of olive oil.

Layer more onion, basil, garlic, salt and green peppers.
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Top that with a layer of tomato.
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Then a bread crumb parmesan topping on top of that. I added a bit of fresh parsley to the bread crumbs too.
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Press the topping down over the layers and spray with oil again. Cover with aluminum foil tightly. Bake in a 350 degree oven about one hour 15 minutes. Uncover and place back in the oven long enough for the bread crumbs to brown.

Pretty easy just layers of onion, green peppers, garlic, basil, summer squash, tomato, salt and olive oil spray with a parmesan bread crumb topping.

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I like to serve it on top of spaghetti with garlic toast.

Anyway keep your fingers crossed that I will be successful growing eggplant this year.

In the meantime here are some pics of a few things growing well so far.
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Radish

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Strawberries

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Chives and baby kale

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Lettuce, cabbage, and onion.

A lot of things aren’t peeping out of the ground yet.

Oh please little eggplants…grow!

I am sharing this with Tell em Tuesday #11
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Sausage Lentil and Kale Soup

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Baby kale covered up right now so I’m trying something new. A soup more in line with fall, but it tasted great with a grilled cheese this spring.

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This was adapted from one of Rachel Ray’s recipes.

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Sausage Lentil and Kale Soup

1/2 pound breakfast sausage
3 cloves garlic, finely chopped
1 bay leaf
1 stem fresh rosemary
1 carrot, finely chopped
5 spring onions sliced, tops included
1 potato, peeled and cut into small dice
3 tablespoons tomato ketchup
1 bunch baby spring kale
Dash nutmeg
6 cups water
3 teaspoons powdered chicken bouillon
1 1/4 cups dry lentils , cleaned and rinsed well
Garlic salt to taste

Simply brown and drain grease from your breakfast sausage.  Add all other ingredients and bring to a boil. Reduce heat and simmer about one hour. Remove bay leaf and rosemary stem before serving.

Scalded Greens

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It is that time of year again. Harvesting greens and onion.

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I have heard this called roadkill greens or wilted greens.

I always called it scalded greens.

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Scalded Greens

Big bowl mixed leaf lettuce and baby kale mixed
Lots of green spring onion, tops included, chopped
For dressing
3 tablespoons bacon grease
4 tablespoons vinegar
5 tablespoons sugar
1/2 teaspoon salt
1/4 cup water

Simply heat all dressing ingredients. Pour dressing,  while warm, over the large bowl of greens and onion. Mix well. The greens will wilt. Serve immediately.

Sharing with Let’s get Real Friday #89
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Wacky Mac Antipasto Pasta Salad

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Who can’t love a pasta called Wacky Mac.

It is a wheat pasta combined with dried vegetables.  Tomato, spinach, carrots,  and even beets.

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Wacky Mac Antipasto  Pasta Salad

Servings: 12

Ingredients:
1 pkg (12 oz.) WACKY MAC Veggie pasta uncooked
1/2 cup diced green peppers
1/4 cup pepperoncini peppers minced
1 cup sliced black olives
1/4 cup chopped fresh parsley
1/2 cup finely chopped onion
3 tablespoons sun dried tomatoes diced
1/3 cup vinegar
2 cloves garlic, minced
1/4 cup olive oil
1 ounce sliced pepperoni
Salt and ground black pepper to taste

Instructions:
Cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well. Toss all together lightly until well blended. Season to taste. Cover; refrigerate to blend flavors. 10 to 12 servings.
Serves: 10-12

Let’s party at Let’s Get Real Party #88
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Baked Chimichangas with Spanish Rice

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One of hubby’s favorite meals.

I think the cinnamon and cloves really give these a great flavor so I hope if trying you won’t skip it.

Baked Chimichangas

1 pound lean ground beef
1 small onion, chopped
1 clove garlic, minced
1 cup stewed tomato with green chilies, home canned or can use Rotel
1 tablespoon vinegar
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/8 teaspoon ground cloves
pinch dried oregano
pinch cumin
7 or 8 homemade tortillas according to how full you fill them

Brown your ground beef and drain any excess grease. Add all ingredients but tortillas and simmer about 10 minutes.

Place a couple heaping spoonfuls of this filling in the middle of each tortillas and roll burrito style. Place on a well sprayed cookie sheet about a half inch apart and then spray the tops of each. Bake in a 375 degree oven about 25 to 30 minutes.

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Spanish Rice

1 cup stewed tomatoes with green chilies,  home canned or can use Rotel
1 cup chicken stock
1 tablespoon butter
1 tablespoon fresh chopped cilantro
2 teaspoons chili powder
3/4 teaspoon oregano
1/2 teaspoon garlic salt
1 teaspoon cumin
3/4 cup white rice

Place all ingredients but rice in a covered pot and bring to a boil.  Add rice and cover tightly.  Lower heat to simmer and don’t uncover for 20 to 25 minutes. Remove from heat and fluff with a fork.

Shared with Tell Em Tuesday Link Up

Tortillas and Disillusionment

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My mind pictures this wonderful, plyable, bendable, fillable tortilla made with cauliflower.

I see them all over the internet, rolled, bendable, perfect, and cauliflower based, but this is how mine end up.
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I have come to a conclusion that I will never be able to substitute cauliflower for flour. I’m not saying others don’t have success. I simply don’t.

With Cinco De Mayo coming up next week I need usable tortillas. While mine never come out perfectly round, I can fill and bend them without looking like an earthquake struck.
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Homemade Flour Tortillas

2 cups all purpose flour
1/2 teaspoon salt
2 tablespoons oil of your choice
Water to form a stiff dough

Mix all with a fork until a stiff dough forms. Divide into golf ball size pieces and flatten. Roll each piece individual with a rolling pin to a tortillas shape. Fry on a hot griddle flipping once.

Bend, fill, and eat, as desired.
Make 8 tortillas at 120 calories each

Sabotage Again

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All the times I try to eat healthy is for naught.  It always occurs.

One of the big saboteur is this little voice in my head that forces me to use up leftovers.

Have I said we always use leftovers?  Like 100 times maybe?

Anyway, I had leftover cauliflower mash that needed to be utilized. Since hubby wanted breakfast for supper, he does that often, I decided to use the leftover mash in some Tator Tots to accompany “breakfast”.

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This uses about a cup of cauliflower to 3 peeled and shredded potatoes.

Nothing healthy about it. Sabotage.

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3 peeled and shredded potatoes
1 cup leftover cauliflower mashed
1 teaspoon Italian herbs
2 tablespoons flour
Salt and pepper

Preheat a fryer.

Put potatoes in a covered microwave container and microwave on high 3 minutes.

Remove lid and stir to cool a bit. Press down on the potato with a paper towel to remove excess water. Stir in remaining ingredients well using plenty of salt and pepper.

Form into little tot sized balls. If you keep your hands a little damp with cool water they are easier to work with.

Deep fry in a preheated Fry Daddy, or other fryer, until golden. They may not come out perfect “tot” shapes but different is good sometimes.

Remove and drain on paper towels. Serve warm.